Fish & seafood · Bangladesh

Tel Koi

Name: Tel Koi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 fish, serving 4
Cuisine: Bangladeshi
Ingredients: 6 medium Koi fish cleaned; 5 tbsp Mustard oil; 1 tsp Turmeric powder; To taste Salt; 6–8 Green chillies slit; 1½ cups Warm water; ½ tsp Nigella seeds; 1 tsp Raw mustard oil optional; A small handful Fresh coriander optional

তেল কই

Koi fish simmered simply with nigella, green chilli and mustard oil in a light, aromatic gravy.

Prep25 min

Cook20 min

Yield6 fish, serving 4

LevelModerate

Koi fish in a mustard-oil gravy with green chillies — Image: Bangla Blend Kitchen

At the table

The short ingredient list is the point: fresh koi, good mustard oil and careful cooking create a dish with clarity, warmth and a lingering chilli perfume.

Dairy-free Gluten-free

The method

Cook step by step

Read through once before you begin.

Preparation

01
Pat the cleaned fish dry, rub with turmeric and salt, and leave to marinate.
15 minutes

Cooking

02
Heat the mustard oil until shimmering. Fry the fish lightly for about 2 minutes per side, then remove.
4 minutes
03
Add the nigella seeds and let them sizzle, then add the green chillies.
04
Pour in the warm water, season lightly and bring the gravy to a gentle boil.
05
Return the fish, cover and simmer gently until cooked through and flavoured by the gravy.
9 minutes
06
Finish with raw mustard oil and coriander if using, then rest briefly before serving.
5 minutes

Kitchen notes

Make it beautifully

Cook’s notes

Fresh koi gives the best texture.
Handle the fish gently after frying so the pieces remain intact.
Add green chilli to taste, but keep the gravy clean and light.

Serve with

Steamed white rice
Masoor dal
Aloo bhorta
Begun bhaja

Store & serve safely

Cook fish until opaque and easy to flake; remove any fine bones while eating.

Keep cooking